Celebrity chef Shaun Rankin and refrigeration manufacturer Precision have teamed up to help chefs in commercial kitchens overcome the issue of meat ageing.
Rankin believes that ageing meat affects the flavours it produces and that a meat ageing display cabinet can be “a fabulous sales tool, resulting in the customer already knowing what they want before they even sit down at the table.”
In order to successfully tackle the complex issue of meat ageing, Rankin has worked with Precision to produce a Guide to Meat Ageing. The guide was published to coincide with the launch of Precision’s specialist meat ageing cabinet.
“Dry ageing is all about consistency and creating the correct environment,” said Rankin. “This is why the cabinet from Precision is so good, it never fails to perform.”
The guide gives advice on areas such as meat quality and stock rotation as well as tips on how to get the best results.
Precision’s dedicated meat ageing cabinet controls both temperature and the humidity. Temperature can be accurately set between 1ºC and 4ºC and humidity controlled between 55-85%, without the need for a water supply.
Himalayan Rock Salt is supplied as standard to enhance flavour and to optimise humidity regulation.
The Guide to Meat Ageing is available free from Precision or it can be downloaded from the company’s website.